Pate A Choux Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PATE A CHOUX



Pate a Choux image

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 3 dozen cream puffs

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white

Steps:

  • Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

PATE A CHOUX DOUGH



Pate a Choux Dough image

Provided by Food Network

Categories     dessert

Time 55m

Yield 40 to 45 cream puffs

Number Of Ingredients 6

6 tablespoons (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Steps:

  • Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
  • Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
  • Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
  • Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.

MARTHA'S PATE A CHOUX



Martha's Pate a Choux image

This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 5

1 stick (1/2 cup) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs

Steps:

  • In a medium saucepan, combine butter, sugar, salt and 1 cup water over medium-high heat. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in flour until combined.
  • Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously until incorporated between each addition. Use immediately.

PâTE à CHOUX



Pâte à Choux image

These elegant swans are made just like an eclair - using two pastry kitchen workhorses: pastry cream and pâte à choux. Pipe the pâte à choux into perfect teardrops, pulling the pastry bag away from the bodies as you finish each one to achieve that pointed tail end. When you are piping out the question marks for the necks, drag the tip of the pastry bag against the baking sheet ever so slightly to create a tiny beak. You'll have so much fun running those golden beaks through a flame after they are baked and watching them blacken into the uncanny likeness of swans.

Provided by Gabrielle Hamilton

Categories     pastries, project, dessert

Time 1h20m

Yield Around 30 swans of varying sizes

Number Of Ingredients 7

1 cup water (8 ounces)
1 stick butter (4 ounces or 1/2 cup)
1 teaspoon salt
1 cup flour (4.5 ounces)
5 large eggs
Diplomat cream (see recipe)
Powdered sugar

Steps:

  • Bring to boil the water, with butter and salt over high heat in a deep, wide pot or pan (we use a soup pot for its wider surface area).
  • Add flour, reduce heat by 1/4 and stir vigorously and continuously to form a smooth, uniform dough, about a minute or 90 seconds. Take care not to scrape up the crust that forms on the bottom of the pan or reintroduce dry bits back into your smooth paste.
  • Transfer to a mixing bowl, and vigorously beat in the eggs, one at a time, fully incorporating each egg before you add the next, ending with a sticky, smooth, tender and matte paste.
  • Heat oven to 350, and place rack in middle.
  • Transfer the choux paste into two disposable plastic piping bags, unequally divided; put 4 ounces (or about a cup) in one for the necks and the bulk of the paste in the other to form the bodies of the swans.
  • Prepare two half-sheet pans by greasing and fitting with parchment. (Or use silpats; the greasing is only to keep the parchment from slipping when you are trying to pull your tip away during piping.)
  • Cut just the very tip off the pastry bag with the smaller quantity, leaving the diameter of the opening quite small - just wide enough to pass a whole peppercorn or a lentil, for example.
  • On one of the prepared sheet pans, pipe big, exaggerated question marks, like the ones on the deck of "Chance" cards in Monopoly. Start each question mark with a short drag of the tip against the parchment, creating a tiny beak as you go. There is ample paste to make mistakes and to practice - you will have plenty of necks even if you mess up a few.
  • Now cut the tip of the other pastry bag with the bulk of the paste to leave the opening circumference about the size of a dime. Leaving a 1/2 inch between them, pipe plump little 2-to-3-inch teardrops of dough onto the other prepared sheet pan. I make some a little bigger than others so I can end up with cobs and pens - males and females - just for fun.
  • Put both sheet pans into the oven together, and bake the bodies and necks for 8 to 10 minutes, until the necks are fully golden brown, leaving the oven door closed the whole time.
  • Remove the necks, and linger for a few seconds with the oven door open, allowing the steam to escape. Close the door again, and finish baking the bodies 25 to 35 minutes more, until they're fully golden brown and toasted. Shut off oven, and let swans dry inside for 20 minutes before removing.
  • With a small, sharp knife, slice the domes off the bodies of the swans, and cut them in half, creating two wings, placing them back into the cavity of the swan for now.
  • Run the tiny tips of the necks through a flame - a candle or match or Bic lighter are all fine - to briefly blacken. They often catch on fire; blow them out!
  • Fill the bodies with diplomat cream, place the wings cut edge up in the cavity, place the necks and gently dust with powdered sugar.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 58 milligrams, Sugar 0 grams, TransFat 0 grams

BAKED PâTE à CHOUX



Baked Pâte à Choux image

A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.

Provided by Mark Bittman

Categories     breakfast, brunch, lunch, dessert

Time 1h

Yield 2 to 4 dozen pastries, depending on size

Number Of Ingredients 4

8 tablespoons unsalted butter, plus a little more for greasing the baking sheet
Salt
1 cup flour
4 eggs

Steps:

  • Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
  • If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
  • Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
  • To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 0 grams, TransFat 0 grams

PATE A CHOUX



Pate a Choux image

Recipe can be increased as much as you like. *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*

Provided by Mom2 T

Categories     Dessert

Time 45m

Yield 10 cream puffs depending on size

Number Of Ingredients 6

1/2 cup water
4 tablespoons unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup flour
3 eggs (room temp)

Steps:

  • Preheat oven to 375.
  • Place water, butter, sugar and salt in heavy saucepan and bring to boil.
  • Add flour all at once and stir until mixture comes away from sides and forms a ball.
  • Remove from heat.
  • Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
  • Add eggs one at a time, beating well to incorporate each before adding the next.
  • After last egg is added, beat until smooth.
  • With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
  • You can make as big or as long as you want.
  • They will about double in size when cooked.
  • Bake at 375 until they become,brown, light and hollow.
  • Cool.

Nutrition Facts : Calories 101.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 75.7, Sodium 80.2, Carbohydrate 8.5, Fiber 0.2, Sugar 1.4, Protein 2.9

SWEET OR SAVORY PATE A CHOUX



Sweet or Savory Pate a Choux image

Provided by Alton Brown

Time 35m

Yield 4 dozen bite-size cream puffs

Number Of Ingredients 6

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites

Steps:

  • Preheat oven to 425 degrees F.
  • Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

PATE A CHOUX



Pate a Choux image

Pate a Choux (pronounced paht a shoo) is one of those pieces of kitchen magic. It is used to make an array of puffy pastries such as Eclairs and Profiteroles. A unique, double-cooked dough, Pate a Choux inflates to tremendous proportions when baked in a high temperature oven given the high ratio of eggs to flour. Surprisingly simple to execute, this recipe is worth knowing, if only for the "Wow" factor.

Provided by Mark F.

Categories     Dessert

Time 35m

Yield 1000 grams

Number Of Ingredients 7

1 1/2 cups water (360g)
2/3 cup butter, cubed (150g)
1 1/2 teaspoons sugar (9g)
1 teaspoon salt (6g)
2 1/4 cups bread flour (270g)
6 eggs, large (300g)
3 egg whites, large (90g)

Steps:

  • Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat.
  • Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
  • As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher") until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes.
  • Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough.
  • Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside.
  • Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds).
  • Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well.
  • Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit) for over 20 minutes.

Nutrition Facts : Calories 2.6, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.4, Sodium 4, Carbohydrate 0.2, Protein 0.1

More about "pate a choux recipes"

PâTE à CHOUX | KING ARTHUR BAKING
pte-choux-king-arthur-baking image
Instructions. To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter …
From kingarthurbaking.com
5/5 (3)
Total Time 20 mins
Servings 2
Calories 140 per serving
  • To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil.
  • Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula.
  • Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.
  • Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds; if you have a digital thermometer the temperature should be below 125°F.
See details


CHURRO DONUTS MADE DREAMY USING PATE A CHOUX RECIPE
churro-donuts-made-dreamy-using-pate-a-choux image
2018-04-16 Pate A Choux Recipe. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, vanilla and salt and bring to a boil. Reduce heat to medium and …
From asubtlerevelry.com
See details


PâTE à CHOUX - CHOUX PASTRY DOUGH RECIPE - EUGENIE …
pte-choux-choux-pastry-dough-recipe-eugenie image
2013-05-08 2. Back to the heat, cook until it starts to form a ball. Pate a choux works both with all-purpose flour and cake flour. Today I used all-purpose flour because the choux will be filled with heavy crème patissiere. By now there …
From eugeniekitchen.com
See details


HOW TO MAKE PâTE à CHOUX IN 5 EASY STEPS - EDIBLE …
how-to-make-pte-choux-in-5-easy-steps-edible image
2019-05-17 Bring the water, milk, butter, and any salt or sugar (for sweet or savory) to a boil. 2. Dump in the flour all at once and stir to form a dough. 3. Cook, stirring, until a thin film forms on the pan. 4. Remove the pan from the …
From ediblecommunities.com
See details


HOW TO MAKE PâTE à CHOUX (CHOUX PASTRY) | KITCHN
how-to-make-pte-choux-choux-pastry-kitchn image
2020-01-21 Heat the oven to 425°F. Line a baking sheet with parchment or baking mats. Cut the butter into small pieces — this makes sure it melts quickly and evenly. Bring the butter, water, and salt to a rolling boil: Combine the …
From thekitchn.com
See details


CLASSIC HOMEMADE CHOUX PASTRY RECIPE - THE SPRUCE EATS
classic-homemade-choux-pastry-recipe-the-spruce-eats image
2021-07-22 Steps to Make It. Gather the ingredients. Preheat your oven to 425 F (but not for beignets). In a heavy saucepan, combine the milk, water, sugar, salt, and butter. Heat to a boil. When the mixture boils, take it off the heat and …
From thespruceeats.com
See details


11 DELICIOUS REASONS TO TACKLE PATE A CHOUX (RECIPES)
11-delicious-reasons-to-tackle-pate-a-choux image
2014-03-07 Check out the 11 recipes if you need more coaxing, and then find the basic pate a choux recipe at the bottom of the article. 1. Paris-Brest. Treats. Get the Paris-Brest recipe from Treats. 2. Meyer Lemon Eclairs. yossy …
From huffpost.com
See details


BEST PâTE à CHOUX RECIPE - HOW TO MAKE CHOUX PASTRY
best-pte-choux-recipe-how-to-make-choux-pastry image
2021-02-10 Whisk the eggs together in a large liquid measuring cup. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until fully incorporated, 4 to 6 minutes. Test the consistency of …
From food52.com
See details


CHOUX PASTRY | RICARDO
choux-pastry-ricardo image
Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper. With a pastry bag fitted with a 1 cm (1/2-inch) round tip filled with the choux pastry, form 7.5-cm (3-inch) long éclairs or small choux (balls). Choux may …
From ricardocuisine.com
See details


PATE A CHOUX RECIPE | INSTITUTE OF CULINARY EDUCATION
pate-a-choux-recipe-institute-of-culinary-education image
2021-03-22 Pate a choux translates to "cabbage paste" and dates back to 1540 and the court of Catherine de’ Medici. Named for the way the small choux looks after baking, it is a relatively simple concoction with endless sweet and savory …
From ice.edu
See details


PâTE à CHOUX ( CHOUX PASTRY ) RECIPE - UNCUT RECIPES
pte-choux-choux-pastry-recipe-uncut image
Directions: 01 - Heat oven to 220C / 425F. 02 - In a saucepan, bring Butter, Salt, and 300gr / 10.5oz / 1.5 cups Water to a boil. 03 - Remove the pan from the heat and add the Flour stirring vigorously for about 3 minutes, or until a thick dough …
From uncutrecipes.com
See details


CHOUX PASTRY RECIPES, EVERYTHING YOU CAN MAKE WITH PATE …
choux-pastry-recipes-everything-you-can-make-with-pate image
2018-08-09 Choux pastry is made on the stove by cooking a mixture of water, butter, and flour together. Eggs are then stirred into this mixture slowly until you have a smooth and shiny batter. Choux pastry is unique in that it’s texture is …
From bakerbettie.com
See details


PâTE à CHOUX RECIPE | FOOD & WINE
Step 1. Preheat the oven to 400°. Line 2 large baking sheets with parchment paper. Advertisement. Step 2. In a large saucepan, combine the water, butter, sugar and salt and …
From foodandwine.com
  • In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
  • In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
  • Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Proceed with Step 4 of one of the following three choux recipes: Chouquettes, Gougères, or Cream Puffs.
See details


PATE A CHOUX RECIPE - LET THE BAKING BEGIN!
2015-04-14 Pipe 3-4 inch long batons about 2 inches apart on the prepared baking sheet. Place the second sheet of piped pate choux into fridge or freezer until the first sheet is done baking. Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color.
From letthebakingbegin.com
See details


BASIC CHOUX PASTRY, PATE A CHOUX | BAKER BETTIE
Place the water, milk, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is called the panade.
From bakerbettie.com
See details


HOW TO MAKE CHOUX PASTRY FOR ECLAIRS, CREAM PUFFS AND MORE
2022-01-26 Step 1: Boil and beat. To start, add the water, butter and salt to a saucepan and bring the blend up to a boil. Then add the flour all in one go. Use a wooden spoon to stir until the mixture comes together in one mass and keep stirring until a smooth, ball forms.
From tasteofhome.com
See details


HOW TO MAKE CHOUX PASTRY (PâTE à CHOUX) RECIPE
2021-03-11 Serious Eats / Vicky Wasik. Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop. Serious Eats / Vicky Wasik.
From seriouseats.com
See details


CHOUX PASTRY (PâTE à CHOUX) - PARTYLICIOUS
2022-06-07 Step 1: Prep. Preheat oven to 375℉. Line a baking pan with parchment or a silicone baking mat. Fit a pastry bag with a medium or large tip (you can also use a large ziplock bag with the tip cut off). For easy filling, place the pastry bag in …
From partylicious.net
See details


CREAM PUFF DOUGH (PâTE à CHOUX) RECIPE | MYRECIPES
Directions. Step 1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring ...
From myrecipes.com
See details


PATE A CHOUX (CREAM PUFFS) RECIPE - CUISINART.COM
Preheat oven to 500°F. Line 2 baking trays with parchment paper. Reserve. 2. Insert Metal Chopping Blade. Add ½ cup water, 4 tablespoons butter, ¼ teaspoon fine sea salt, and ½ teaspoon sugar to the work bowl. 3. Secure the Cooking Lid. The cooking time is set for 5 minutes at 212°F on Speed 1.
From cuisinart.com
See details


HOW TO MAKE PERFECT PâTE à CHOUX (CREAM PUFF PASTRY)
Turn the pastry into the 3-quart bowl and stir with a wooden spoon for 30 seconds to cool it off briefly. Then make a well in the center of the warm pastry and beat in 1/4 cup of the beaten egg. When blended (it will look strangely separated as first), repeat with another 1/4 cup of egg, then another, and half the final bit of egg.
From delishably.com
See details


THIS MONTH'S RECIPES | ANNA OLSON
method. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with ...
From annaolson.ca
See details


BASIC PâTE à CHOUX RECIPE - BROWN EYED BAKER
2021-04-06 Place over high heat and bring to a full rolling boil. Add the flour: Remove from the heat and add the flour all at once. Using a wooden spoon or a stiff silicone spatula, stir until the flour is thoroughly mixed in and no clumps remain, pressing and smashing the dough against the sides of the pan.
From browneyedbaker.com
See details


PATE A CHOUX — RECIPES — THE BOY WHO BAKES
To make the lemon cream, add the lemon juice, lemon zest, eggs, egg yolks and caster sugar into a heatproof bowl set over a pan of simmering water and cook, stirring regularly until the mixture reaches 80ºC on an instant read thermometer.
From theboywhobakes.co.uk
See details


FOOLPROOF CHOUX PASTRY (PâTE à CHOUX) - DEL'S COOKING TWIST
2021-07-07 Preheat the oven to 480°F (250°C) and line a large baking sheet with parchment paper. Place a large mixing bowl in the refrigerator. In a medium saucepan, heat water, milk, butter, salt and sugar on low heat. Remove the saucepan …
From delscookingtwist.com
See details


ULTIMATE GUIDE TO CHOUX PASTRY - SWEET & SAVORY
2021-07-31 How to make pâte à choux: 1. Make panade. Slowly heat water, butter, sugar and salt over medium low heat, stirring occasionally. The goal is to melt butter and dissolve sugar and salt before the mixture comes to a boil. Meanwhile, sift the flour. It helps to remove any lumps, so it incorporates into the dough better.
From sweetandsavorybyshinee.com
See details


GUILTY PLEASURE PATE à CHOUX BY AMAURY GUICHON - PASTRY RECIPES …
2018-04-06 200.89 g butter. 502.23 g eggs. In a pot, boil the milk, water, sugar, salt and butter together. Add the flour sifted progressively, then the eggs with a whisk. Pipe the dough in a dome, add the pâte à choux crust on top and bake it at 195°C/383°F for 25 minutes.
From sogoodmagazine.com
See details


CHOUX PASTRY (PâTE à CHOUX) - SALLY'S BAKING ADDICTION
2018-09-03 Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once.
From sallysbakingaddiction.com
See details


HOW TO MAKE PERFECT CHOUX PASTRY - THE FLAVOR BENDER
2015-11-06 For larger pate a choux pastries (more than 2.5 inches in diameter) and eclair shells, I prick them one more time when the choux pastry comes out of the oven (after being baked to a nice, slightly darker golden brown color and crisp shell). Allow them to cool down in a warm, draft-free place (I usually do this near or on top of the oven), so that a sudden …
From theflavorbender.com
See details


PâTE à CHOUX RECIPE – CHEMISTRY IN THE KITCHEN
2022-03-02 Step 1 In a medium saucepan, bring the water, milk, butter, and salt to a boil over medium-low heat. Add the flour all at once, stirring constantly with a wooden spoon; then reduce the heat to low and cook stirring constantly, until the mixture becomes a slightly sticky paste and forms a ball around the spoon and there's a film of starch on the ...
From blogs.dickinson.edu
See details


HOW TO MAKE PâTE à CHOUX (CHOUX PASTRY) - JESSICA GAVIN
2019-12-23 Pâte à Choux. Set the oven racks to upper-middle and lower-middle positions. Preheat to 425°F (218ºC). Line two sheet pans with parchment paper. Place the water, sugar, salt, and butter in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat and stir the mixture until the butter is fully melted.
From jessicagavin.com
See details


PâTE à CHOUX RECIPE- CHOUX PASTRY - LE PETIT PARIS
2020-06-08 Pâte à choux process. Heat the water, sugar, salt, and butter gently, until the butter is completely melted. Then bring everything to a boil. Remove from the heat and add the flour, then return to low heat and mix gently for two minutes to dry out your dough (which is called a paste). Then, mix the eggs one by one (by hand with a wooden spoon ...
From le-petit-paris.com
See details


SIMPLY PERFECT PATE A CHOUX - BAKING A MOMENT
2014-03-10 Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot. Transfer the mixture to a mixing bowl, and beat on medium speed. Drop in the eggs, one at a time, while continuing to beat.
From bakingamoment.com
See details


PâTE à CHOUX SHELLS (FRENCH PASTRY SHELLS) - GREATIST
2021-10-07 Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside. Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over ...
From greatist.com
See details


CLASSIC PATE A CHOUX - SWEET OR SAVORY - ALTON BROWN
This classic pate a choux recipe is the perfect base for desserts like chocolate eclairs as well as for savory appetizers. Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper. Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil.
From altonbrown.com
See details


PATE A CHOUX RECIPE (CHOUX PASTRY) - BAKER STREET SOCIETY
2021-02-18 To Make Pate a Choux. Preheat oven to 400 degrees. In a large medium sized pot, add water, milk, butter, salt, and powdered sugar. Cook on medium heat, stirring occasionally until mixture comes to a boil. As soon as the mixture starts …
From bakerstreetsociety.com
See details


TOP 47 EASY CHOUX PASTRY RECIPE-RECIPES
Recipe Instructions Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all … Cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to … Take the pan off the of the heat and allow the dough to cool slightly. Add in the …
From mcswe.tibet.org
See details


HOW TO MAKE PATE A CHOUX - BON APPETIT | BON APPéTIT
2015-03-13 Cooling. When choux are done, use a paring knife to poke holes in the bottoms of the puffs (or, if making logs, a hole in each side), place upside down back on the baking sheet, and return to the ...
From bonappetit.com
See details


CHOUX AU CRAQUELIN RECIPE - SERIOUS EATS
2021-03-11 Directions. To Make the Craquelin Top by Hand: In a medium bowl and using a flexible spatula, mash together brown sugar and butter, then stir until smooth and creamy, about 3 minutes. Add flour and salt, thoroughly mixing until no dry flour remains and a damp, crumbly meal has formed, about 2 minutes.
From seriouseats.com
See details


PATE A CHOUX RECIPE (ECLAIR DOUGH) - SAVORING THE GOOD®
2020-06-04 Fit a piping bag with your desired tip and fill the bag, ½ full with the dough. Pipe rounds of dough about 3 inches in diameter and 1 ½ inches in heights. To scoop the choux paste, first, dip the cookie scoop in water and then portion out the dough onto the pan. Keep about 2 inches of space between the portions.
From savoringthegood.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #5-ingredients-or-less     #pies-and-tarts     #desserts     #easy     #crusts-pastry-dough-2

Top Asked Questions

How do I make the perfect Pate a choux?
Martha shows you how to achieve the perfect pate a choux -- crisp, airy, and just a little bit chewy. Read the full recipe after the video. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour.
What is pâte a choux or choux pastry?
When baked, the pastry turns golden brown and creates a hollow shell that can be filled with cream, custard, ice cream, or cheese. Pâte à Choux or choux pastry is a classic French dough used to make a variety of elegant baked and fried desserts and appetizers. The recipe is simply a combination of water, salt, sugar, butter, flour add eggs.
What is Choux and how is it made?
It's made by cooking flour with water and/or milk and butter, then mixing in eggs off heat to form a pipe-able, spoonable consistency. It's then cooked a second time, either by baking, frying, or poaching, depending on the specific recipe the choux is being used for.
What are the 7 ingredients of choux pastry?
The 7 ingredients are staples that you likely have in the kitchen right now: butter, water, milk, sugar, salt, flour, and eggs. Some recipes use all water instead of milk + water, but I find the combination yields a slightly softer and richer pastry. Not many choux pastry recipes call for sugar,...

Related Search